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Food Safety and Sanitation

This document discusses food safety and sanitation. It covers the importance of food safety for both individuals and establishments to prevent foodborne illness. Foodborne illness can cause medical expenses, loss of income, and even death for individuals, as well as loss of customers, lawsuits, and closure for establishments. Food sanitation is also discussed as essential for protecting against contamination and harmful bacteria through practices like personal hygiene, safe food handling, and cleaning facilities and equipment. The three main principles covered are personal hygiene for food professionals, time and temperature control of foods, and cross-contamination prevention.

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104 views5 pages

Food Safety and Sanitation

This document discusses food safety and sanitation. It covers the importance of food safety for both individuals and establishments to prevent foodborne illness. Foodborne illness can cause medical expenses, loss of income, and even death for individuals, as well as loss of customers, lawsuits, and closure for establishments. Food sanitation is also discussed as essential for protecting against contamination and harmful bacteria through practices like personal hygiene, safe food handling, and cleaning facilities and equipment. The three main principles covered are personal hygiene for food professionals, time and temperature control of foods, and cross-contamination prevention.

Uploaded by

Kong Krc
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Food Safety and Sanitation

1. Introduction to the Principles of Food Safety and Sanitation

All over the world people are seriously affected every day by diseases that are caused by consuming
unhygienic and unsafe food. We have to give due emphasis to good hygienic practices to prevent and
control foodborne diseases. This lesson contain three factors that could cause food to become unsafe.

2. The importance of food safety

Food safety is the responsibility in every person

who is involve in food service. Serving safe food is the top priority for every food service employee.

3. Dangers of food borne illness

Individual

Food borne illness are the greatest danger to food safety. It could result to illness or diseases to
an individual that would affect their overall health, work and personal lives.

-Loss of family income


-Increased insurance
-Medical expenses
-Cost of special dietary needs
-Loss of productivity, leisure and travel opportunities
Death or funeral expense

4. Establishment

Food borne illness outbreak can cost an establishment thousands of pesos, it can even
be the reason an establishment is forced to closed.

-Loss of customers and sales


-Loss of prestige and reputation
-Lawsuits
-Increase insurance premiums
-Lowered employee morale
-Employee absenteeism
-Increase employee turn over
-Embarrassment
5. The importance of food sanitation

Food sanitation is more than just cleanliness. It included all practices involved in;
Protecting food from risk of contamination, harmful bacteria, poisons and foreign
bodies.
Preventing any bacteria from multiplying to an extent which would result in an illness of
consumers.
Destroying any harmful bacteria in the food by thorough cooking or processing.

6. Food sanitation begins with personal hygiene, the safe handling of foods during preparation,
and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.

Control of the microbial quality of food must focus on the preparation of food itself,
food handlers, facilities and equipment. The quality of food depends on the condition when
purchased and the time temperature control during storage, preparation and service.

Personal hygiene and cleanliness of the facilities and equipment also contribute to food
safety.

7. Basic three principles all food workers


should be trained about are:

Personal Hygiene for Food Professionals


Time & Temperature Control
Cross-contamination Prevention
 
8. Professional Personal Hygiene

Food workers must observe the highest possible standards of personal hygiene to make
certain that food does not become contaminated
by pathogenic microorganisms, physical or chemical hazards.

Personal Hygiene Standards Defining.


Hand washing, fingernails, food worker illness policy (including exclusion of ill workers,
cuts, burns, bandages, etc.), hair, uniforms, glove use, jewelry, personal cleanliness, or
unsanitary habits such as eating, drinking, smoking, or spitting.
Ex. Poor hand washing is one of the leading causes of foodborne illness. “Active Hand
Hygiene” is a concept that really helps to protect.
9. Time & Temperature Control of Foods

We can reduce bacterial growth in potentially hazardous foods by limiting the time food
is in the danger zone (140° F to 41° F) during any steps of the food flow from receiving through
service.

The FDA Food Code recommendation no more than a cumulative 4 hours in the danger
zone. Use a calibrated thermometer to chart time and temperature based upon your menu for:
cold holding (41° F)
hot holding (140° F)
cooking (based on the food)
reheating and cooling (165° F)
Rapid cooling of hot foods (leftovers) or foods cooked several hours advance of service
is a special challenge, which allows a six hour two stage cooling method (140° F to 70° F in 2
hours and 70° F to 41° F in 4 hours)

10. Cross-contamination Prevention

This is simply the transfer of harmful microorganisms or substances to food and covers a
multitude of potential food handling errors in all stages of food flow.
Cross-contamination can occur at any time,
By the three routes:
1) food to food
2) hands to food or
3) equipment to food.
Ready-to-eat foods must receive the most care to prevent contamination.
Types of Food Contaminants

a) Biological Contaminants
b) Physical Contaminants
c) Chemical Contaminant
11. Biological Contaminant
A microbial contaminant that may cause a food borne illness (bacteria, viruses, parasites,
biological toxins)

12. Preventing Biological contaminant :

-Purchase foods only on trustable supplier


- Do not use wild mushrooms
- Maintain good personal hygiene
- Observe proper hand washing
- Clean and sanitize equipment
- Maintain clean and sanitize facilities
- Control pests

13. Physical Contaminant


 Any foreign object that accidentally find its way into food

14. Preventing Physical Contaminant:

- Wear hair restraint

- Avoid wearing jewelry when preparing, cooking and holding foods (ring, earrings)
- Do not carry pencil or pen
- Do not wear nail polish or artificial nails when working with foods
- Clean can openers regularly
- Remove staple wire in the receiving area
- Place shields on lights

15. Chemical Contaminant


Substances which are neither present naturally in the usual raw material used for food
production nor are added during the regular production process.
16. Preventing Chemical Contaminant:

- Wash your hands


- Wash worktops
- Wash dishcloths
- Use separate chopping boards
- Keep raw meat separate
- Store raw meat on the bottom shelf
- Cook food thoroughly
- Respect 'use by' dates

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